Raspberry-Lime Bread

Tags

,

INGREDIENTS:

1 cup unbleached, all-purpose flour
1 cup barley flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, melted
1 cup lowfat buttermilk
1 large egg
1 teaspoon almond extract
1 pint fresh raspberries
zest from 1 lime

PREPARATION:

Preheat oven to 350 degrees. Grease and flour a 9″ x 5″ loaf pan.

In a large bowl, whisk together the flours, baking powder, baking soda, and salt. Set aside.

In a medium bowl, whisk together the melted butter, buttermilk, egg, and almond extract. Add to dry ingredients and mix just until incorporated. Gently fold in raspberries and lime zest.

Pour batter into prepared loaf pan and bake for 50 minutes or until a cake tester inserted in center comes out clean. Cool in pan 15 minutes, then remove to a wire rack and cool completely.

Lemon-Zucchini Bread

Tags

, , ,

INGREDIENTS:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1/2 cup canola oil
scant 2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon
Zest of 1 lemon
1 cup grated zucchini

PREPARATION:

Preheat oven to 350 degrees. Grease and flour a 9”×5″ loaf pan.

In a large bowl, whisk flour, baking powder, and salt.

In a medium bowl, whisk eggs, oil, and sugar. Add buttermilk, lemon juice, and lemon zest, and whisk until blended. Fold in zucchini.

Add zucchini mixture to dry ingredients and mix gently, just until incorporated.

Pour batter into prepared loaf pan and bake for 45 minutes, or until a cake tester inserted in center comes out clean. Cool in pan 10 minutes, then remove to a wire rack and cool completely.

Almond Cake with Lemon and Crème Fraîche Glaze

Tags

, ,

Recipe source: Food & Wine, June 2012

INGREDIENTS:

1 stick unsalted butter, melted and cooled, plus more for the pan
1 cup unsalted raw almonds
1 1/3 cups all-purpose flour
1/2 cup instant polenta
1 tablespoon baking powder
1 teaspoon minced rosemary
Finely grated zest of 1 lemon
1/2 teaspoon salt
4 large eggs, at room temperature
1/2 cup granulated sugar
3/4 cup crème fraîche
1/2 cup water
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
1/2 cup confectioners’ sugar
1/4 cup crème fraîche
1 tablespoon fresh lemon juice

PREPARATION:

Preheat the oven to 350°. Butter an 11-inch springform pan.

Spread the almonds on a rimmed baking sheet and bake for about 4 minutes, until they are slightly fragrant. Let the almonds cool completely, then coarsely chop them. In a food processor, pulse the almonds until they are finely ground but not pasty.

In a large bowl, whisk together the ground almonds, flour, polenta, baking powder, rosemary, lemon zest, and salt. In the bowl of a standing electric mixer fitted with the whisk, combine the eggs and sugar and beat at medium-high speed until tripled in volume, 10 minutes. With the mixer at low speed, add the crème fraîche, then drizzle in the melted butter just until incorporated. Using a rubber spatula, gently fold the egg mixture into the dry ingredients in 3 batches. Scrape the batter into the prepared pan and bake for about 25 minutes, until a toothpick inserted in the center of the cake comes out clean.

In a small saucepan, combine the water, sugar, and lemon juice and boil for 5 minutes. Let cool.

Set the hot cake on a rimmed baking sheet and pour the syrup evenly over it. Let the cake cool completely. Remove the side and bottom of the pan and transfer the almond cake to a platter.

In a medium bowl, whisk together the confectioners’ sugar, crème fraîche, and lemon juice until smooth. Spread the glaze all over the top of the cake. Let stand until the glaze sets slightly, then cut into wedges and serve.

Peanut Butter Breakfast Bars

Tags

, , , ,

INGREDIENTS:

1/3 cup butter
1/2 cup creamy peanut butter
1/3 cup brown sugar, packed
2 eggs
1 tsp. vanilla
1 cup plain / all-purpose flour
1 tsp baking powder
1/4 cup dried cranberries or cherries
1/4 cup pistachios, chopped

PREPARATION:

Preheat oven to 350°. Lightly grease an 8-inch square pan.

Melt butter over low heat. Whisk in peanut butter and brown sugar. Set aside to cool slightly.

Whisk in eggs and vanilla until smooth. Stir in flour and baking powder. Gently fold in dried fruit and pistachios.

Spread mixture into prepared pan and bake for 20-25 minutes, or until a cake tester inserted in the center comes out clean.

Cool in pan on a wire rack. Cut into squares to serve.

Roasted Red Pepper and Basil Pesto Penne

Tags

, ,

INGREDIENTS:

3 cloves garlic
1/3 cup pine nuts
1/3 cup Parmesan, broken into chunks
1 cup roasted red bell pepper
1 cup fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup good olive oil
1 pound penne
1/4 cup heavy cream, optional

PREPARATION:

Pulse garlic and pine nuts in a food processor until finely chopped. Add Parmesan, red pepper, basil leaves, salt, and pepper. Pulse until well combined. With the motor running, add olive oil through the feed tube and process until incorporated. Set aside.

Cook pasta according to package directions. Drain and return to pot. Add pesto and stir to combine. Stir in heavy cream, if desired. Heat until warmed through. Serve immediately.

Chocolate-Raspberry-Banana Clafoutis

Tags

, , ,

INGREDIENTS:

6 ounces fresh raspberries
1 banana (not too ripe), sliced
1 tablespoon sugar
1 cup whole milk
1/2 stick unsalted butter, melted
3 large eggs
1/2 cup light brown sugar, loosely packed
1/3 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 ounces bittersweet chocolate, coarsely chopped

PREPARATION:

Preheat the oven to 400° F.

Thoroughly butter a 1 1/2-quart shallow baking dish.

Toss berries and banana slices with sugar, then arrange the fruit in the baking dish.

In a blender, mix milk, butter, eggs, brown sugar, flour, cocoa powder, and salt until smooth. Pour batter over fruit.

Bake until slightly puffed and firm to the touch, about 35 minutes. Remove from oven and immediately sprinkle with chopped chocolate. When chocolate melts (no more than a few minutes), gently spread evenly over clafoutis with a spatula. Cool at least 20 minutes.

Serve warm or at room temperature.

Broccoli and Ricotta Calzone

Tags

, , , ,

recipe adapted from The New York Times

INGREDIENTS:

2 tablespoons extra virgin olive oil
3 garlic cloves, finely chopped
1 bunch broccoli, tough stems removed, chopped
Kosher salt
black pepper
all-purpose flour
1 8-ounce ball pizza dough
1 cup ricotta
1/4 cup Parmesan, shredded
3 ounces mozzarella, shredded
2 tablespoons pitted liguria olives (or any high-quality Italian black olives), thinly sliced
pinch red pepper flakes

PREPARATION:

Heat oven to 500 degrees. Lightly oil a baking sheet.

Heat a large skillet over medium heat. Add 2 tablespoons oil and 2/3 of the garlic. Cook until fragrant but not brown, about 20 seconds. Add the broccoli and 3 tablespoons water. Cook over medium-high heat for 3 minutes. Reduce heat, cover and cook until stems are tender, 2 to 3 minutes more. Season with salt and pepper.

Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Transfer dough to baking sheet. Spoon ricotta on half the dough, leaving a half-inch border. Top with Parmesan, remaining garlic, and mozzarella. Mound broccoli over cheese, and sprinkle with olives and pepper flakes. Brush the edges of the dough with water, and fold dough in half over the filling. Pinch edges of dough together to seal.

Brush top with olive oil. Bake until crust is golden and firm, 15 to 20 minutes. Let cool 5 minutes before serving.

Yield: 4 servings

Oatmeal Banana Bread

Tags

, ,

INGREDIENTS:

1 1/4 cups all-purpose flour
1/2 cup brown sugar, loosely packed
1 cup uncooked old-fashioned oats (quick oats will also work)
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
3 large bananas, ripe
3 teaspoons walnut oil
2 large eggs, lightly beaten
1/2 cup slivered almonds

PREPARATION:

Preheat oven to 350° F. Grease and flour a loaf pan and set aside.

In a large bowl, whisk together flour, brown sugar, oats, salt, baking soda, baking powder, and cinnamon.

In a smaller bowl, mash bananas. Add oil, eggs, and almonds; mix thoroughly.

Add the wet ingredients to the dry ingredients and blend well.

Pour batter into prepared pan and bake until a cake tester comes out clean, about 45 – 50 minutes. Remove from oven and allow to cool in pan for 5 minutes. Remove from pan and cool on a wire rack for at least 10 minutes.

White Chocolate-Lemon Truffles

(I pulled this photo off the Internet. Thanks to whomever the photographer is.)

Yield: 24 small truffles

INGREDIENTS:

1 cup white chocolate chips
5 tablespoons unsalted butter
3 tablespoons heavy cream
1/4 teaspoon salt salt
1 teaspoon lemon extract
powdered sugar, for dusting
zest of 1 lemon

PREPARATION:

Fill the bottom half of a non-aluminum double-boiler with water and bring to a boil. (Alternatively, place a glass bowl over a saucepan filled with water.)

In the top half, melt the chocolate, butter, and cream, stirring constantly. When mixture is completely melted, remove from heat and stir in salt and lemon extract. Allow to cool, then cover with plastic wrap and refrigerate for 2 hours.

After mixture has chilled, use a teaspoon to scrape out a small portion and form it into a ball. Roll the ball in powdered sugar and set it on a cookie sheet lined with parchment paper. Repeat with entire mixture. Gently press lemon zest on top of each truffle.

Refrigerate until ready to serve.

Morning Glory Muffins

Tags

, ,

Yield: 18 Muffins

INGREDIENTS:

1 1/2 cups unbleached flour
1 1/4 cups whole wheat flour
3/4 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon kosher salt
3 eggs
3/4 cup applesauce
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups carrots, grated
1 apple, grated
1 (8-ounce) can crushed pineapple, drained
1/2 cup flaked unsweetened coconut
2/3 cup pecans, coarsely chopped
1/3 cup slivered almonds

DIRECTIONS:

1. Preheat oven to 350° F. Grease two muffin tins (1 full and 1 half).

2. In a large bowl, whisk flours, sugar, cinnamon, nutmeg, baking soda, and salt until thoroughly combined.

3. In a medium bowl, whisk eggs, applesauce, oil, and vanilla. Stir in carrots, apple, pineapple, coconut, pecans, and almonds.

4. Combine wet and dry ingredients, mixing until thoroughly combined.

5. Fill muffin cups approximately two-thirds full. Bake for 22-24 minutes, or until a cake tester inserted in the center comes out clean. Allow muffins to cool in pan for about 5 minutes, then continue cooling on a wire rack.